Cannabis can taste cheesy due to a unique combination of terpenes and volatile sulfur compounds that create savory, tangy, and funky flavor profiles reminiscent of aged cheese. This “cheesy” flavor is unusual but beloved in certain classic strains.

Key Reasons Cannabis Tastes Cheesy:

1. Volatile Sulfur Compounds (VSCs)

These are not terpenes but are often the primary reason behind the “cheese” flavor.

Similar compounds exist in actual dairy cheese (especially aged or moldy varieties), and when present in cannabis, they create that pungent, tangy funk.

2. Key Terpenes That Contribute to Cheese-Like Aromas:

Isovaleric acid (a VSC-related compound)

Sharp, sweaty, and rancid — responsible for the “footy” or blue cheese-like odor in some strains.

Myrcene

Earthy and musky; in high concentrations, it can round out the pungent flavor and enhance richness.

Caryophyllene

Peppery and slightly funky; contributes to a deep, savory base that complements cheesy top notes.

Humulene

Woody and earthy; adds complexity and dryness, similar to the aroma of cheese rind.

Acetylated derivatives of certain terpenes (e.g., esters formed during curing)

May produce creamy or fermented notes.

Notable Cheesy Strains:

UK Cheese (Exodus Cheese) – The archetype of the cheese profile.

Blue Cheese – A cross of UK Cheese and Blueberry, balancing funk with sweetness.

Cheesequake – Adds fruity funk to the cheesy base.

The “cheesy” flavor profile tends to be more common in older European genetics and results from specific environmental factors during curing as well as unique plant biochemistry.